Flourless GF/DF/SF/CF Chocolate Cake&Snickerdoodle Icecream

[crunchy_mama]

I am thinking this recipe can be endlessly modified as well- using various oils for the olive- other fruit purees for the banana- a sweet potato or pumpkin sounds to die for!)- substitute any seed or nut for the walnuts or carob for the chocolate- and of course any liquid sweetner for the honey. Making this a pretty darn accessible recipe- unless you cannot have eggs or any nuts or seeds- but hey hopefully it will be good for a lot of people anyway! I love simple recipes. And doesn't the icecream look to die for- simple and yummy!

Flourless Chocolate Banana Honey Walnut Cake–Recipe and Giveaway

From Gluten Free Easily

Flourless Chocolate Banana Honey Walnut Cake

3 large eggs (I used extra large, but either will work)
¼ teaspoon sea salt
½ cup honey
¼ cup olive oil
1 cup mashed ripe bananas (about 2 bananas, but make sure you have a full cup no matter how many bananas it takes)
1 cup ground walnuts (ground finely enough to hold together well, but not into a meal)
½ cup cocoa powder
1 tsp cinnamon

In a blender, whip eggs, honey, and salt on medium for 1-2 minutes

Add olive oil and mashed banana and blend for another minute or two.

Add cocoa powder, cinnamon, and walnuts. Blend just enough so all is mixed well.

Grease a 9-inch spring form pan and pour batter into pan.

Bake at 350° for 25-30 minutes. (I usually make a circle of parchment paper and use as well as greasing to prevent sticking.) Let cake sit in pan for 10 minutes. Remove from pan and let cool. Cake will be thin and moist.
Find more recipes like this at http://www.glutenfreeeasily.com



Snickerdoodle (or Should It Be Coco-doodle or Snicker-nut?) Ice Cream

From Gluten Free Easily

Snickerdoodle /Coco-doodle/ Snicker-nut Ice Cream (Gluten Free, Dairy Free)

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon (I love Penzey’s Extra Fancy)
1/8 teaspoon ground nutmeg
3 cups full-fat coconut milk, chilled (I used 2 cans)
1 1/2 teaspoons vanilla extract

In a large bowl combine 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. Stir. Add 3 cups full-fat coconut milk and 1 1/2 teaspoons vanilla extract and mix until smooth. (A hand mixer works fine.)

Pour the cold mixture immediately into ready ice cream maker and freeze according to the manufacturer’s instructions. Mine was ready in 30 minutes. (Check at 20 minutes though in case yours freezes more quickly.)

Scoop ice cream into a freezer safe-container. Freeze.

Adapted from Cathy at Noble Pig (noblepig.com)
Find more recipes like this at http://www.glutenfreeeasily.com

[lil_miss_understood]

i wonder if the first recipe might not be modified to be eggless using 2 binding egg replacers, 2 thickening and a little extra leavening then sweet potatoes instead of banana.
might try tonight.
Thanks, Amanda!

[crunchy_mama]

It is always worth a shot, huh? Let us know- I love to have recipes as allergen free as possible. I am sending dh to borrow some cocoa powder as I want to try it out as well. And by golly I have my icecream freezer in the freezer and will be picking up some coco milk tomorrow! I haven't made icecream in forever!!!

[crunchy_mama]

And here is another recipe from the same blog- goodness-

Basic pb cookies- here is her version there are a zillion different ones out there very similiar to this:

Flourless Peanut Butter Cookies

1 cup peanut butter, smooth or chunky/crunchy
1 cup brown sugar
1 egg
1 tsp baking soda
½ tsp vanilla
1 cup semi-sweet chocolate chips (optional—mini, regular size, or chocolate chunks)

Preheat oven to 350 degrees. Mix all ingredients (except chocolate chips) together well. Last, add chocolate chips (if desired) and mix well. Grease or moisten hands slightly and form dough into 1-inch balls. Place balls on ungreased cookie sheet. (DO NOT press down as in some traditional recipes.) Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Do not overcook. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) Remove cookies for cooling. Makes about 24 – 30 cookies.

Then the big yummy step:
http://glutenfreeeasily.com/wordless...dwich-cookies/

You put nutella between 2 and make it a sandwich cookie!!!!! Now, I know nutella is not df but how about we try it with this homemade version:
http://www.sugoodsweets.com/blog/2005/12/nutella/

Chocolate-Hazelnut Spread (easy version)

Yield: about 12 ounces (1 1/2 cups)

2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
2. Since the skin is bitter, you’ll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don’t fret if you can’t get off all the skins.
3. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
4. When the nuts are liquified, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
5. Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.


MMMMM!!! Now if I could just get some hazelnuts!!! This is definitely getting filed in my recipe box!!